Eco-Gastronomist

“What’s important is to cook well,” Mr. Moya emphasized, and an empty plate will follow. “If you do it with passion, people will eat.”

That is not to say nothing is ever left behind. Though the French remain resistant to taking leftovers home, a small movement is afoot to change attitudes. It has been encouraged by difficult economic times, rising consciousness about food waste, and an environmentally minded younger generation that is more familiar with takeout culture.

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